scholarly journals Review on Classical Preparatory Methods of Rasa Dravyaas

2021 ◽  
Vol 11 (5) ◽  
pp. 196-198
Author(s):  
Vandana N. Hirudkar ◽  
Sarita G. Gharde
Keyword(s):  
Adverse Reaction ◽  
Present Article ◽  
Respiratory System ◽  
Reproductive System ◽  
Drug Absorption ◽  
Digestive System ◽  
Raw Materials ◽  
Quality Check ◽  
Therapeutic Responses

The Ayurveda term Rasashaastra merely involves science of mercury (Parada). This specialized modality works around mineral, metal and precious elements. The drugs or raw materials utilized under category of Rasashaastra are known as ‘Rasa dravyaas’. These drugs offer several therapeutic responses and imparts excellent pattern of drug absorption, assimilation and quick action. Rasa dravyaas are utilized for treating diseases of skin, digestive system, respiratory system, reproductive system and excretory system, etc. The metal and mineral based products are prepared using specific procedures of purification, mixing, heating, incineration and size reduction, etc. The procedures involves in the preparation of these drugs provides particular characteristics in formulation therefore it is very essential to prepare Rasa dravyaas as per the specified protocol with great precaution, the error in preparation of Rasa dravyaas can hamper quality of drugs and also responsible for adverse reaction. Thus ancient Ayurveda philospher advocated that a learned person should involve in the preparation of Rasa dravyaas with quality check in each step. Present article explores classical preparatory methods of Rasa Dravyaas. Keywords: Ayurveda, Rasashaastra, Rasa dravyaas, Parada

scholarly journals Variety test results of durum wheat “Sondor” varieties

2020 ◽  
Vol 29 (1) ◽  
pp. 107-113
Author(s):  
Sansargerel Tsagaanshukher ◽  
Myagmarsuren Yadamsuren
Keyword(s):  
Durum Wheat ◽  
Wheat Flour ◽  
Digestive System ◽  
Raw Materials ◽  
Weather Condition ◽  
Vitamin B ◽  
Test Results ◽  
High Quality ◽  
Scientific Organizations

Durum wheat is considered valuable kind of wheat because of its high protein content, carotenoids, and high-quality gluten. In addition, not only the semolina and the porridge are made from durum wheat but also the premium pasta, fine noodles and various biscuits can be made from it. Durum wheat is rich in carbohydrates, proteins, fiber, iron, and vitamin-B, and support weight loss, heart health, and digestive system. Also, durum wheat can be mixed with soft wheat flour and used for increasing the quality of bread. It improves the tastiness of bread and extend the shelf life. In Mongolia, flour manufacturers start milling the wheat with high-gluten first. Therefore, the bad quality wheat is used from mid- February. Due to that we import the high-gluten wheat from abroad. Currently, cultivation in Mongolia where there are no domesticated versions of durum wheat. The price of wheat is being set depending on its seed gluten, which has greatly increased the farmers' interest in growing durum wheat. Flour manufacturers are aiming to produce more products by durum wheat and proposing to cooperate with scientific organizations. In order to create raw materials to replace the imported products and find sort that adaptability of soil and weather condition of Mongolia, to increase the productions’ the Sondor variety of durum wheat is introduced. The variety is early-controlled, with a yield of 2.8 c/ha from the Pletcher variety and, according to economic indicators, can produce up to 252.0 thousand Mongolian tugriks per seed per 1 ha and 168.0 thousand tugriks per hectare. Хатуу буудайн “Сондор” сортын сорт сорилтын дүн  Хатуу буудай нь уургийн агууламж ихтэй каротиноидууд, онцгой чанартай цавуулагтай тул үнэ цэнэтэйд тооцдог. Түүгээр ширхэгтэй гурил (семолина), хүүхдийн будаа хийхээс гадна дээд зэргийн гоймон, нарийн гоймон, төрөл бүрийн жигнэмгийг зөвхөн хатуу буудайгаар хийнэ [1]. Нүүрс ус, уураг, эслэг, төмөр, В төрлийн амин дэмээр баялаг бөгөөд жин хасах, зүрхний эрүүл мэнд, хоол боловсруулалтыг дэмжих зэрэг үйлчилгээтэй [2]. Хатуу буудайг тусгай хэмжээгээр зөөлөн буудайн гурилтай хольж талхны чанарыг сайжруулагч болгон ашиглаж талхны амт чанарыг дээшлүүлж, хадгалах хугацааг уртасгадаг. Монгол орны хувьд гурил үйлдвэрлэгчид цавуулаг ихтэй буудайгаа эхэлж тээрэмдэн 2-р сарын дунд үеэс эхлэн чанар муутай нь үлддэг тул гаднаас цавуулаг ихтэй буудайг импортоор оруулж ирдэг байна. Одоогоор Монгол оронд хатуу буудайн нутагшсан сорт байхгүй тариалалт ч бага хийгдэж байна. Гурилын үйлдвэр болон ТЭДСан /Тариалан эрхлэгчдийг дэмжих сан/-д авах буудайн үнийг түүний үрийн цавуулгаас хамааруулан тогтоож байгаа нь тариаланчид хатуу буудай тариалах сонирхлыг ихээхэн нэмэгдүүлж байна. Гурил үйлдвэрлэгчид хатуу буудайгаар бүтээгдэхүүн хийх эрэл хайгуул нэмэгдэн Эрдэм шинжилгээний байгууллагуудад хамтран ажиллах санал ихээр тавьж байна. Монгол орны хөрс, цаг уурын нөхцөлд зохицсон хатуу буудайн эрт болцтой, арвин ургацтай, чанартай сортыг үйлдвэрлэлд нэвтрүүлэхээр бүтээгдэхүүний гарц, чанарыг сайжруулах, зарим импортын бүтээгдэхүүнийг орлох түүхий эд бий болгох зорилгоор хатуу буудайн селекцийн ажлын үр дүнд Сондор сортыг нутагшуулаад байна. Уг сорт нь эрт болцтой, хяналт Pletcher сортоос 2.8 ц/га нэмүү ургацтай, эдийн засгийн үзүүлэлтээр хяналт сорттой харьцуулахад 1 га-аас үрэнд борлуулахад 252.0 мян.төгрөг, таваарт борлуулахад 168.0 мянган төгрөгийн нэмүү бүтээгдэхүүн үйлдвэрлэх боломжтой.  Түлхүүр үг: уураг, цавуулаг, чанар, гурил, талх

scholarly journals The scRNA-seq expression profiling of the receptor ACE2 and the cellular protease TMPRSS2 reveals human organs susceptible to COVID-19 infection

2020 ◽  
Author(s):  
Jing Qi ◽  
Yang Zhou ◽  
Jiao Hua ◽  
Liying Zhang ◽  
Jialin Bian ◽  
...  
Keyword(s):  
Respiratory System ◽  
Reproductive System ◽  
Digestive System ◽  
Circulatory System ◽  
Cell Types ◽  
Multiple Organ ◽  
Receptor Protein ◽  
Risk Level ◽  
Expression Levels ◽  
Viral Susceptibility

SummaryBackgroundCOVID-19 caused by SARA-CoV-2 is a disaster sweeping over 200 countries, and more than 2,150,000 people are suffering from the disease and 140,000 people died. ACE2 is a receptor protein of SARS- CoV-2, and TMPRSS2 promotes virus proliferation and transmission. Some patients developed multiple organ dysfunction syndromes other than lungs. Therefore, studying the viral susceptibility of other organs is important for a deeper understanding of viral pathogenesis.MethodsThe advantage of scRNA-seq data is the identification of cell types by clustering the gene expression of cells. ACE2 and TMPRSS2 are highly expressed in AT2 of lungs, we compared the ACE2 and TMPRSS2 expression levels of cell types from 31 organs, with AT2 of lungs to evaluate the risk of the viral infection using scRNA-seq data.FindingsFor the first time, we found the brain, gall bladder, and fallopian tube are vulnerable to COVID-19 infection. Besides, the nose, heart, small intestine, large intestine, esophagus, testis and kidney are also identified to be high-risk organs with high expression levels of ACE2 and TMPRSS2. Moreover, the susceptible organs are grouped into three risk levels based on the TMPRSS2 expression. As a result, the respiratory system, digestive system and reproductive system are at the top-risk level to COVID-19 infection.InterpretationThis study provides evidence for COVID-19 infection in the human nervous system, digestive system, reproductive system, respiratory system, circulatory system and urinary system using scRNA-seq data, which helps for the clinical diagnosis and treatment of patients.

TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

1970 ◽  
pp. 47-50
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
E. S. Bakun
Keyword(s):  
Raw Materials ◽  
Thermal Characteristics ◽  
Environmental Safety ◽  
Raw Material ◽  
High Quality ◽  
Temperature Conductivity ◽  
Drying Temperature ◽  
Plant Raw Materials ◽  
Gel Forming Ability

  The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

STRATEGI MENINGKATKAN LOYALITAS KONSUMEN MAKANAN KHAS KOTA CURUP KABUPATEN REJANG LEBONG

2019 ◽  
Author(s):  
Onsardi Onsardi
Keyword(s):  
Swot Analysis ◽  
Raw Materials ◽  
External Factors ◽  
Consumer Loyalty ◽  
Internal Factors ◽  
The Public ◽  
Typical Food ◽  
Internal And External Factors

The title of this study is the Strategy of Increasing Consumer Food Loyalty in CurupCity, Rejang Lebong Regency (Case Study in "Henvian" Typical Food Industry). Thisresearch is based on the importance of strategies in increasing business and consumerloyalty to products sold.Strategies to increase business and consumer loyalty can bedone with a SWOT analysis. Place of this research is the "Henvian" shop that sellstypical Rejang lebong food. The method used in this study is descriptive qualitative.Informants in this study were people who were considered to know for certain about theHENVIAN Specialty Food Store in Curup City, Rejang Lebong Regency. The dataanalysis technique used in this study is a SWOT analysis to determine the strengths,weaknesses, opportunities and threats in a typical Rejang Lebong food business.By using SWOT analysis techniques that consist of strengths (weakness), weaknesses(weakness), opportunities (opportnity) and threats (threath). The results of this studycan be concluded that the internal factors that are the strength of the marketing strategyare the quality of the product that is good at a price affordable to the public andtourists, service that is friendly and responsive to consumer needs, as well astechnological advancements that facilitate the promotion of business. Internal factorsthat are a weakness are often lack of stock, there are some products that do not meet thestandard packaging, the product shelf life is short, employees do not use uniforms.External factors that become opportunities are a fairly high economic community,abundant raw materials while external factors that are a threat are the manycompetitors, an unstable economy, the price of basic needs increases. Based on theresults of the SWOT analysis of internal and external factors, the strategy used is toimprove product quality by improving the appearance of packaging and quality ofcontent and quality of service by providing uniforms to employees and providingstandards of service to consumers. .Keywords: Strategy, Consumer Loyalty, SWOT

INFLUENCE OF BIOSTIMULANTS ON THE IMMUNE PROTECTION OF CHICKENS

2019 ◽  
Keyword(s):  
Growth And Development ◽  
Digestive System ◽  
Great Influence ◽  
Egg Laying ◽  
Growth Spurt ◽  
Immune Protection ◽  
Internal Organs ◽  
State Growth ◽  
Active Peak

Among the animals of different species chickens react in greater numbers and more noticeable to a va-riety of growth biostimulators. There are great improvements on their general state, growth spurts and development of internal organs is quicker when they are injected with small portions. Such stimulation has a great influence not only on growth and development of chickens in their first period of life but also on health and productivity later on. The most active peak of reaction is when chicken is two months old. Their internal organs, especially the digestive system, develop earlier, their genitals appear earlier and they begin egg-laying much earlier too, when chickens are being fed those biostimulants. Slaughter meat yield becomes more and quality of meat improves with the influence of stimulators. A major disease pre-vention and healing effect can be reached, since most of the biostimulants raise immune system and re-sistance of the organism. It can be the only thing to justify their usage on animals. Tests show that the most typical growth spurt of birds is from fifteen to twenty percent in normal conditions. Growth spurts are also accompanied with the rise of resistance to different infections and activation of different physio-logical processes. Growth spurts can be twice or more than written here, but those spurts are usually short-timed and often accompanied with the dysfunction of different organs

Change of quality indexes of premixes in the storage process

2020 ◽  
pp. 105-112
Author(s):  
Oksana Bitlian ◽  
Oksana Kravchenko ◽  
Tetiana Kodak ◽  
Andrii Onyshchenko ◽  
Tetiana Konks
Keyword(s):  
Raw Materials ◽  
Storage Process ◽  
Important Place ◽  
Inappropriate Use ◽  
Chemical Structures ◽  
Copper Zinc ◽  
Qualitative Responses ◽  
Chelating Compounds ◽  
Quality Indexes

The analysis of literature sources shows that the type and material from which the packaging is made has an important place in the system of factors which influence on the storage of feed products and also prevents reducing the quality of raw materials and finished products. Therefore, the purpose of our research is the technological justification of changing the quality indexes of premix samples with salts of trace elements of different chemical nature in the process of storage. For the solution of the tasks, common zootechnical and statistical methods of the research were used. The use of premixes in feeding pigs is based on the fact that they should be used taking into account the biogeochemical properties of the region for which they are calculated. Foods depending on regional properties have a special biochemical composition and excess or lack of individual substances should be offset by the composition of premix. Ignoring this provision necessarily leads to the inappropriate use of BAR, the misbalance of the diet in relation to the physiological needs and inefficiency of the industry. In turn, it requires the purchase and conservation of products for the period of use. Various chemical structures and structures of BAR during the storage process react differently and change qualitative indexes, which leads to a decrease in the productive activity of active substances. It was determined that the humidity of premixes varied within the limits of 12.0-13.0 %, which exceeded the normative, but was not critical, the highest acidity had premix with sulfuric acid salts (6.9 units), the least - premix with lysates (5.7 unit). According to the results of the study, positive qualitative responses were found for the presence of vitamins A, D and B2, macro- and micronutrients: potassium, magnesium, copper, zinc, cobalt, iodine. The above facts of changes in the properties of premixes in the process of storage must be taken into account when providing technological bases for feeding pigs in order to obtain high gains and the quality of manufactured products. Key words: premix, micro-and macro elements, combined fodders, fodder mixes, chelating compounds, feeding, using, pigs' livestock.

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

Phamacognostical and Pharmaceutical Evaluation of Chandrashakaladi Vataka - A herbal formulation

2016 ◽  
Vol 1 (3) ◽  
Author(s):  
Dr. Akash S Changole ◽  
Mandip Goyal ◽  
Harish CR
Keyword(s):  
Classical Method ◽  
Raw Materials ◽  
Herbal Medicines ◽  
Vital Role ◽  
Published Data ◽  
Herbal Formulation ◽  
Physico Chemical ◽  
Good Manufacturing Practices ◽  
Solvent Systems

Background: Quality control and the standardization of herbal medicines involve steps like standard source and quality of raw materials, good manufacturing practices and adequate analytical screening. These practices play a vital role in guaranting the quality and stability of herbal preparations. Chandrashakaladi Vataka is an Ayurvedic herbal formulation mentioned to be beneficial in Kushtha. Till date no published data is available on its analytical profile. Aim: To develop the Pharmacognostical and Phyto-chemical profile of Chandrashakaladi Vataka. Material and Methods: Chandrashakaladi Vataka was prepared as per classical method and analytical findings were recorded. Samples were subjected to organoleptic analysis, physico-chemical analysis and HPTLC examination by optimizing the solvent systems. Results and Conclusions: Pharmacognostical profile of Chandrashakaladi Vataka was established. Loss on drying, Ash value, Acid insoluble extract, Methanol soluble extract, Chandrashakaladi Vataka was found within prescribed limits. HPTLC profile of Chandrashakaladi Vataka revealed 12 spots at 254 nm and 13 spots at 366 nm.

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